Creamy Pearl Hummus Salad | Chickpea and Tahini Salad | Masabacha

Make a salad from hummus ingredients – sort of like a deconstructed hummus.

Hummus is ubiquitous now. In much of the Western world good hummus is usually available in stores and Middle Eastern restaurants. The base flavours of hummus have a natural affinity for each other, and are a classic combination.

More unusual is using the very same ingredients, but stopping short of blending them into a paste. The same flavours are there, it is as beautiful as hummus, and it makes a salad that will have you coming back for more.

This deconstructed Hummus is an actual variant of Hummus, called masabacha, msabbaha,musabbaha, ormusbacha, or probably a dozen other spellings (as it is transliterated from the original). Keep the tahini dressing sparse and just coat the chickpeas, or thin it and and more so that the chickpeas are literally swimming in the dressing.

Creamy Pearl Hummus Salad | Masabacha

Take your cooked chickpeas – either a can or pre-soaked and cooked. Add a drizzle of toasted sesame oil, a slurp of good virgin cold pressed olive oil, a couple of tablespoons of sesame seeds (black and white if you have them), a tablespoon or two of tahini, juice of a lemon (or less, depending on how lemony you want the final salad), a large clove of garlic finely chopped, a handful of parsley and other herbs also finely chopped.

This salad looks delicious. I’ve made chick pea salads before, mostly in the summer with a vinaigrette dressing and tomatoes and greens, etc, but I love the idea of one inspired by hummus. I’ll have to try this soon.

a quiet kitchen: quiet kitchen

My kitchen bench is always full of small bowls, terracotta vessels, some glass mixing and storing dishes, some Japanese earthenware, and stainless steel containers for cooking small puddings. At times it